In this article, I’m going to introduce “Saemidori”, a cross cultivar of “Yabukita” and “Asatsuyu”.
Characteristics of “Saemidori”
The characteristic of Saemidori is its excellent quality.
Cross cultivar of “Yabukita” and “Asatsuyu”
Yabukita is easy to grow, excellent in both yield and quality. Asatsuyu is called “natural Gyokuro” because it is sweet and has a good flavor although the yield is small.
Saemidori is a cross cultivar of these two excellent cultivars.
It is the highest quality cultivar and is sometimes used for Gyokuro. In addition, Saemidori can be said a masterpiece because it has as much yield as Yabukita.
Although the cultivation area is the third largest in Japan, it still accounts for about 2% of the total. Saemidori is a cultivar that has great expectations for the future.
Resistant to cold but vulnerable to frost
Saemidori is strong against cold but weak against frost damages, and it is not so strong against diseases.
Saemidori prefers warm regions, so it was grown mainly in Kagoshima and southern Kyushu at the time when it appeared, but recently it is also grown in Shizuoka and some other region.
Early ripening cultivar
The plucking time of Saemidori is about 5 days earlier than Yabukita, and Shincha (First picked tea) is often picked from late April to early May.
However, Saemidori which is grown in warm southern areas such as Kagoshima, is sometimes picked in late March. If you want to buy its Shincha(first picked tea), you should start checking tea shops from the end of March.
Taste of Saemidori
Saemidori is well inherited the good balance of taste of Yabukita and the taste of Asatsuyu with strong sweetness and umami.
Its fragrance and taste are relatively refreshing. Its taste is less astringent and strong with sweetness and umami. The elegant taste of Saemidori can be a real luxury for those who drink it.
In addition, Saemidori is a beautiful green with a bluish tinge, so it is also recommended to serve important guests.